Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Broccoli florets |
| 2 tablespoons | Olive oil |
| \N \N | Salt and freshly ground |
| \N \N | Black pepper |
| 2 tablespoons | Unsalted butter |
| 1 teaspoon | Minced garlic |
| ½ teaspoon | Grated lemon zest |
| 1 \N | To 2 tablespoons fresh lemon |
| \N \N | Juice |
| 2 tablespoons | Pine nuts, toasted |
Preheat oven to 500 degrees.
In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
Yield: 4 servings
COOKING LIVE SHOW #CL9024
All recipes courtesy of Georgia Downard, Reasons to Roast